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Clam Chowder
From Original White House Cookbook, 1887
Serves 6
Fry onions delicately to avoid burning.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
546Calories
51 gProtein
19 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein51 g
Carbohydrates19 g
Fiber1 g
Sugars1.3 g
Total Fat28 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol116 mg
Sodium2010 mg
Potassium315 mg
Calcium140 mg
Iron5.7 mg
Magnesium73 mg
Phosphorus692 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C6.8 mg
Vitamin A301 mcg
Vitamin E2.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B1238 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate25 mcg
Choline226 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 44. The excerpt below is the record exactly as published.
CLAM CHOWDER. The materials needed are fifty round clams (quahogs), a large bowl of salt pork cut up fine, the same of onions finely chopped, and the same (or more, if you desire) of potatoes cut into eighths or sixteenths of original size ; wash the clams very thoroughly and put them in a pot with half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.